Fasolakia (Green Bean Casserole)
Recipe: #32505
June 11, 2019
Categories: Side Dishes, Greek, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Canned Tomatoes, Herbs, Vegetarian Dinner, Vegan Dinner, more
"This recipe is from Plant Based Magazine, July 2018. Traditionally this dish is served with feta."
Ingredients
Nutritional
- Serving Size: 1 (404.5 g)
- Calories 249.1
- Total Fat - 8.4 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 343.5 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 7.6 g
- Sugars - 6.4 g
- Protein - 5.4 g
- Calcium - 97.5 mg
- Iron - 3.4 mg
- Vitamin C - 63.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
1. In a deep saucepan, heat olive oil for one minute.
Step 2
2. Add onion and garlic; cook on low heat till onion is translucent
Step 3
3. Add beans and potatoes; cook 3 minutes on medium heat, stirring occasionally to avoid burning
Step 4
4. When potatoes and beans start to develop a nice golden colour, add parsley, mint, zucchini, tomatoes coconut sugar and tomato paste; simmer for 10 minutes on medium heat, stirring often to avoid burning.
Step 5
5. Add salt and pepper to taste
Step 6
6. Increase heat to high and add hot water to cover beans and potatoes.
Step 7
7. Bring to a boil, then simmer on low heat with a lid on for 20 minutes making sure there's always water in the pot. (Not so much water that it's soupy, just enough extra liquid to enjoy the delicious sauce with a slice of bread.
Tips
No special items needed.